This is very much like soufflé texture and also soft like feather light kind of cheesecake. It is the softest one in my cheesecake menu. My hubby falls in love with soft cheesecake recently as he feels like eating a big piece without adding any calories into his body (which is not true, haha!), but I guess it should be less calories than the rich cheesecake, which also my favorite.
Generally, the cheesecake taste very good, just the marble effect doesn't looks good, I did not make a good job at this stage but will definitely practice again as I want to make another two more in the coming weeks for my friends. For the cake base, I used the cocoa sponge cake recipe which I feel the best in my menu as its soft and spongy texture just so match to the soft cheesecake. I cut the cocoa sponge into three layers and use a piece for the base then freeze another two for next bake.
160g cream cheese
50ml whippping cream
60g unsalted butter
100g caster sugar
30g corn flour
1 teaspoon vanilla extract
4 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 tablespoon cocoa powder
1 thin slice of 8 inches cocoa sponge
- Melt cream cheese, whipping cream, milk and butter over double boiler. Stir occasionally until smooth. Remove from heat.
- Add in 50g of sugar, corn flour, vanilla and egg yolks then stir well.
- Beat egg white and cream of tartar in another clean bowl until mixture forms soft peaks. Gradually add in the rest of sugar, continue beating until frothy and stiff peaks form.
- Gently fold beaten egg white foam into cheese mixture until blended.
- Stir 80g of cheese mixture with cocoa powder until well combined.
- Place a sponge cake into a 8 inches lose bottom or spring form baking pan. Pour vanilla cheese mixture into cake tin. Drizzle some cocoa cheese mixture over the surface and draw marble pattern with skewer. Place the baking pan in a large tray.
- Pour enough hot water into larger tray to come half way up sides of baking pan. Bake in preheated oven at 140C for 30 minutes. Reduce heat to 120C and continue bake for 30 minutes.
- Remove from heat and leave to cool. Chill in the fridge for overnight before serve.